Anzac Biscuits

 

The Anzac Biscuit is a crunchy sweet golden oat biscuit popular in Australia and New Zealand. With an early recipe published in the War Chest Cookery Book in 1917 by the Citizen's War Chest Fund. It is a commemorative biscuit associated with the Australian and New Zealand Army Corp (ANZAC), during the First World War. They are made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water and desiccated coconut. 

Anzac Day stands for Australian and New Zealand Army Corp. and is a day of observance and remembrance which commemorates the first major military action fought by Australian and New Zealand troops on April 25th 1915. 

Australia Day is a national day of Australia and is observed annually on January 26th. This day is also called Anniversary Day, Foundation Day, Survival Day and Invasion Day. 

Although Anzac Biscuits are traditionally made for Anzac Day, April 25th, they can be made for Australia Day too.   

ANZAC BISCUITS

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1 cup unbleached all purpose flour

1 cup rolled oats

1 cup unsweetened desiccated coconut

1/2 cup white sugar

1/4 cup dark brown sugar

150g / 5 oz unsalted butter

4 tablespoons golden syrup

1 teaspoon baking soda

Preheat oven to 350ºF (180ºC). 

Line two baking trays with baking parchment paper.

In a large bowl mix together the oats, coconut, white sugar and brown sugar. 

Place the butter and golden syrup in a large sauce pan over medium high heat and stir until butter has melted.

Add the baking soda and stir to combine - not to worry, it will fizz up, this is normal. Immediately remove the saucepan from heat.

Pour the butter mixture into the flour mixture and mix until just combined.

Roll level 1 tablespoon of dough mixture into balls, spacing balls, 2.5 cm or 1 inch apart, on prepared trays, flatten into patties. 

Bake for 15 minutes, turning trays halfway during cooking, or until deep golden brown. If you prefer a more chewy biscuit bake for 12 minutes. 

Allow to stand on trays for 5 minutes then transfer to a wire rack to cool. They will harden as they cool. 

Notes: If the dough is too sticky, add more flour and if it is too dry add more melted butter.